Vegan Palak Paneer with Tofu Recipe | Samsung Food App

Name: Vegan Palak Paneer with Tofu Recipe | Samsung Food App
Total time: 75 min
Ingredients: 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu; 4 teaspoons neutral-flavored oil, (such as grapeseed oil); 1 teaspoon kosher salt; 1 teaspoon ground cumin; ½ teaspoon garam masala; ¼ teaspoon cayenne pepper; 1 tablespoon nutritional yeast ((optional)); 8-10 ounces (225-285g) spinach, washed well and tough stems removed; ½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours); 1 ¼ (300 mL) cups water; 2 garlic cloves, (peeled but left whole); 1 1/2 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped; 1 serrano pepper, (stem removed (remove seeds and membranes for a mild heat)); 2 small tomatoes, (roughly chopped); ¾ teaspoon kosher salt; 1 tablespoon coconut oil, (or oil of choice); 1 teaspoon whole cumin seeds; 1 medium yellow onion, (diced); 4 cloves garlic, (minced); ¼ teaspoon ground turmeric; 1 teaspoon ground coriander; Freshly cracked black pepper; 1 bay leaf ((optional)); 1 teaspoon garam masala; ½ tablespoon fenugreek leaves, (also known as kasoori methi (optional)); Freshly squeezed lemon juice or lime juice; Chopped cilantro; White rice or Indian flatbread such as roti, (naan, or paratha)

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Enjoy gourmet restaurant-style Indian food at home with this Vegan Palak Tofu Paneer! A fragrant, creamy spinach curry made healthier with tofu instead of cheese. An easy yet impressive vegan Indian...

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Ingredients

1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu
4 teaspoons neutral-flavored oil, (such as grapeseed oil)
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon cayenne pepper
1 tablespoon nutritional yeast ((optional))
8-10 ounces (225-285g) spinach, washed well and tough stems removed
½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)
1 ¼ (300 mL) cups water
2 garlic cloves, (peeled but left whole)
1 1/2 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped
1 serrano pepper, (stem removed (remove seeds and membranes for a mild heat))
2 small tomatoes, (roughly chopped)
¾ teaspoon kosher salt
1 tablespoon coconut oil, (or oil of choice)
1 teaspoon whole cumin seeds
1 medium yellow onion, (diced)
4 cloves garlic, (minced)
¼ teaspoon ground turmeric
1 teaspoon ground coriander
Freshly cracked black pepper
1 bay leaf ((optional))
1 teaspoon garam masala
½ tablespoon fenugreek leaves, (also known as kasoori methi (optional))
Freshly squeezed lemon juice or lime juice
Chopped cilantro
White rice or Indian flatbread such as roti, (naan, or paratha)